Dead Recipes

Page 1

Lazy Noodles

  • 12 oz. dried wheat noodles (spaghetti works well)
  • 1/4 C soy sauce
  • 2 tsp. sesame oil
  • 1 tsp. honey
  • 2 Tbs. canola oil
  • 1 lb. ground beef, pork, or turkey
  • 1 onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1/2 tsp. crushed red pepper
  • 10 oz. baby spinach
  • salt and pepper
  • seasoned rice vinegar

Cook noodles according to package directions. Drain and return to pot; add a little canola oil to keep from sticking together and keep warm. Whisk together soy sauce, sesame oil and honey; set aside.

Heat the wok over high heat and add the 2 tablespoons of oil. Add the ground meat and stir-fry until browned and slightly crispy.

Add the onion, garlic and crushed red pepper and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it's just wilted. Season with salt and pepper.

Add the noodles and soy sauce mixture to the wok. Toss with the onion, meat, and spinach mixture. Serve in individual bowls and season with rice vinegar.

Date Added:November 01, 2016
Classification:Pasta Main Dishes
Course:Main Course




Page 2

Kung Pao Chicken Noodle Stir-Fry

  • Stir-Fry:
  • 8 oz. uncooked noodles of your choice
  • 2 Tbs. peanut oil or olive oil, divided
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small white onion, thinly sliced
  • 8 oz. baby bella or white button mushrooms, thinly sliced
  • 1 large zucchini, spiralized (or chopped into bite-sized pieces)
  • 3 cloves garlic, peeled and minced
  • 1 batch Kung Pao Sauce (see below)
  • Toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds

  • Sauce:
  • 1/2 C low-sodium soy sauce
  • 1/4 C natural peanut butter
  • 1/4 C rice vinegar
  • 1 Tbs. chili garlic sauce
  • 1 Tbs. cornstarch
  • 1/2 tsp. ground ginger
  • 1 Tbs. sesame oil

Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.

While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.

Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.

Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.

Remove from heat and serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.

Date Added:August 30, 2018
Classification:Poultry Main Dishes
Course:Main Course